Name: Almond Mascarpone Torte
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: European
Ingredients: 1 ½ cups almond flour; ½ cup oat flour; 1 tsp baking powder; ¼ tsp salt; ½ cup coconut sugar or regular sugar; ½ cup unsweetened applesauce; ¼ cup melted coconut oil; 2 tsp pure vanilla extract; ½ cup unsweetened almond milk; 1 tsp almond extract; 1 cup mascarpone cheese; 3 tbsp maple syrup; ½ tsp lemon zest; ¼ cup sliced almonds, toasted

An elegant, old-world dessert that blends wholesome ingredients with refined flavors, this Almond Mascarpone Torte is a stunning addition to any dessert table. With a tender almond-oat base and a luscious mascarpone topping, it’s a naturally sweetened, gluten-free delight that feels both indulgent and nourishing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups almond flour

½ cup oat flour

1 tsp baking powder

¼ tsp salt

½ cup coconut sugar or regular sugar

½ cup unsweetened applesauce

¼ cup melted coconut oil

2 tsp pure vanilla extract

½ cup unsweetened almond milk

1 tsp almond extract

1 cup mascarpone cheese

3 tbsp maple syrup

½ tsp lemon zest

¼ cup sliced almonds, toasted

Directions

I start by preheating the oven to 350°F (175°C), lining an 8-inch springform pan with parchment paper, and lightly greasing the sides.

In a large bowl, I whisk together the almond flour, oat flour, baking powder, salt, and coconut sugar.

In another bowl, I combine the applesauce, melted coconut oil, vanilla extract, almond milk, and almond extract until smooth.

I pour the wet mixture into the dry ingredients and stir until a smooth batter forms.

Then, I pour the batter into the prepared pan and bake it for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

I let the cake cool completely in the pan before moving on.

For the topping, I mix mascarpone cheese, maple syrup, and lemon zest until creamy.

Once the cake is cool, I remove it from the pan and spread the mascarpone mixture over the top.

Just before serving, I sprinkle toasted sliced almonds over the top for added texture and flavor.

Optional but recommended: I chill the torte for about 30 minutes before slicing for a firmer, more structured texture.

Servings and timing

This recipe makes 8 servings.

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Calories: Approximately 280 kcal per serving

Variations

I sometimes add fresh berries on top for a fruity contrast.

For a richer flavor, I swap almond milk with full-fat coconut milk.

If I want to reduce the sweetness, I use just 2 tablespoons of maple syrup in the mascarpone layer.

Adding a touch of cinnamon or cardamom to the batter gives it a cozy, spiced twist.

Storage/Reheating

I store the torte in the refrigerator, covered, for up to 4 days. The mascarpone topping holds up well chilled, and the flavors continue to deepen over time. I don’t recommend freezing this cake due to the mascarpone layer, which may become grainy after thawing. If I want to serve leftovers slightly warm, I let the slice sit at room temperature for 15–20 minutes rather than reheating it.

FAQs

What can I use instead of mascarpone cheese?

I sometimes substitute mascarpone with whipped cream cheese or a mixture of Greek yogurt and cream cheese for a tangier version.

Is this recipe suitable for people with gluten intolerance?

Yes, this torte is naturally gluten-free thanks to the use of almond and oat flours. I always make sure to use certified gluten-free oat flour to be safe.

Can I make this recipe dairy-free?

While mascarpone is dairy-based, I replace it with whipped coconut cream or a vegan cream cheese alternative to make the entire recipe dairy-free.

Do I need a springform pan?

I recommend using a springform pan for easy removal and presentation, but a regular 8-inch round cake pan lined with parchment can work in a pinch.

How far in advance can I make this?

I usually make it a day ahead and chill it overnight. This allows the flavors to meld beautifully and gives the topping a firm, creamy consistency.

Conclusion

This Almond Mascarpone Torte is my go-to dessert when I want something that feels both luxurious and health-conscious. The combination of nutty, moist cake and creamy mascarpone topping makes it a crowd-pleaser, while the simple ingredients and method make it perfect for everyday bakers. Whether it’s a holiday, celebration, or just a cozy weekend treat, this torte never disappoints.

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